Pea Salad (No Mayo)
Servings: 4 people
- 3 cups (400 grams) green peas frozen or fresh
- 8 (8) radishes thinly sliced
- 8 (8) sun-dried tomatoes packed in oil, chopped
- ½ (½) red onion or shallot - chopped
- ½ cup (1 handful) parsley finely chopped
- ¼ cup (10 leaves) mint finely chopped
- ½ cup (100 grams) feta cheese crumbled
- 1 ripe (1 ripe) avocado diced
For the Dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 2 tablespoon (2 tablespoons) lemon juice
- 1 teaspoon (1 teaspoon) lemon zest
- 1 tablespoon (1 tablespoon) honey or maple syrup
- 2 teaspoons (2 teaspoons) dijon mustard
- 1 small clove (1 small) garlic grated
- ½ teaspoon (½ teaspoon) salt and black pepper to taste
Serves well with (recommended)
- 1 cup (240 grams) labneh or Greek yogurt whisked with 1 tbsp lemon juice, 1/2 tsp salt, and 2 tbsp tahini.
- Prep the Peas: Blanch 3 cups green peas in boiling water for 2–3 minutes until tender but still bright green. Drain and cool under cold water or in an ice bath.
- Make the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, 2 teaspoons dijon mustard, 1 small clove garlic, ½ teaspoon salt, and pepper until emulsified. Adjust to taste.
- Assemble the Salad: In a large mixing bowl, combine peas, 8 radishes, 8 sun-dried tomatoes, ½ red onion, ½ cup parsley, and ¼ cup mint. Pour the dressing over and toss gently to coat everything evenly. Let it marinate for 30 minutes if you have time.
- Finish and Serve: Shortly before serving, add 1 ripe avocado and ½ cup feta cheese and give a final gentle mix.Serve as is, or on a bed of 1 cup labnehor greek yogurt mixed with tahini, salt, and lemon juice).
